Indian Corn Soup

Ingredients

• 2 cans corn
• 1-2 sticks butter
• 1 quart milk
• 1 lb. bacon
• 1/2 pint heavy cream
• onions
• 6 large raw mushrooms
• 2 cans new Potatoes cooked & added

Directions

1. Cook bacon until real crisp - Drain on a half a batch still use 1 lb of bacon

Temperature

• Cook bacon until real crisp

Equipment

• measuring vessels; knife and cutting surface; bacon skillet or cooking pot; stove; draining rack or absorbent surface

Notes

• on a half a batch still use 1 lb of bacon; circled 1# lb beside the original butter quantity

Transcription

#6

Arwilda’s edits

Arwilda’s note: Changed “1 gallon corn” to “2 cans corn”. Amount changed from gallon quantity to cans. Arwilda’s note: Changed “1 brick butter” to “1-2 sticks butter”. Butter quantity changed to sticks. Arwilda’s note: Changed “1 gallon milk” to “1 quart milk”. Milk quantity changed from gallon to quart. Arwilda’s note: Changed “1 pint heavy cream” to “1/2 pint heavy cream”. Cream quantity reduced to one-half pint. Arwilda’s note: Changed “1 or 2 small onions” to “onions”. Quantity and size wording omitted in replacement column. Arwilda’s note: The original wording is obscured; the final visible text is “6 large raw mushrooms”. Mushrooms added in right margin. Arwilda’s note: Changed “Potato addition finalText 2 cans potatoes cooked & cubed; circled butter annotation omitted from edit history.” to “Potato addition reads 2 cans new Potatoes cooked & added; circled 1# lb annotates 1 brick butter before the later 1-2 sticks replacement.”. Correct the potato-addition edit and preserve the circled 1# lb intermediate butter annotation before the settled 1-2 sticks quantity.